Best 5 Breakfast Rice Pudding Recipes
Breakfast rice pudding is a delightful and versatile dish that can be enjoyed warm or cold. It is made with cooked rice, milk, sugar, and spices, and can be customized with various toppings and mix-ins. Whether you prefer a simple and classic rice pudding or a more elaborate version with fruits, nuts, or chocolate, there is a recipe out there to suit your taste. This guide will introduce you to some of the best breakfast rice pudding recipes, so you can start your day with a delicious and satisfying meal.
Check out the recipes below so you can choose the best recipe for yourself!
BREAKFAST RICE PUDDING
Steps:
- Cook rice according to package directions. , Preheat oven to 375°. In a large bowl, combine rice, peaches, cherries, cream and 1/4 cup brown sugar. Transfer to a greased 1-1/2- qt. baking dish., Combine oats, coconut, pecans, butter and remaining brown sugar; sprinkle over rice. Bake, uncovered, until golden brown, 25-30 minutes.
Nutrition Facts : Calories 411 calories, Fat 21g fat (12g saturated fat), Cholesterol 56mg cholesterol, Sodium 91mg sodium, Carbohydrate 54g carbohydrate (26g sugars, Fiber 2g fiber), Protein 4g protein.
RICE AND QUINOA BREAKFAST PUDDING
A warm breakfast pudding with more texture than regular oatmeal. It tastes great the same day you make it, and heats up well for those rushed work mornings. Top with blackberries, blueberries, dried cranberries, raisins, toasted coconut, or nuts.
Provided by Lindsay Wilbanks
Categories 100+ Breakfast and Brunch Recipes Cereals
Time 30m
Yield 2
Number Of Ingredients 9
Steps:
- Combine 1 cup quinoa, 1 cup brown rice, almond milk, honey, brown sugar, and salt in a pot over medium heat; stir until almond milk is heated through, about 5 minutes.
- Whisk egg in a small bowl. Mix in some of the hot milk mixture to gradually warm up the egg to room temperature.
- Pour egg mixture into the saucepan. Add remaining 1/2 cup quinoa, 1/2 cup brown rice, vanilla extract, and pumpkin pie spice. Bring to a boil; reduce heat and simmer until mixture begins to thicken, 10 to 15 minutes. Scoop mixture into 2 serving bowls.
Nutrition Facts : Calories 494.8 calories, Carbohydrate 86.6 g, Cholesterol 93 mg, Fat 8.7 g, Fiber 7.6 g, Protein 14 g, SaturatedFat 1.1 g, Sodium 1338.4 mg, Sugar 22.5 g
BREAKFAST APPLE-RICE PUDDING
My DH loves rice pudding and this one is quick and fast.... The brown rice makes this very nutritious. A nice change for breakfast.
Provided by Doreen Fish
Categories Other Breakfast
Number Of Ingredients 9
Steps:
- 1. In a med saucepan heat maple syrup, butter, cinnamon, nutmeg and apples until mixture is hot and bubbly. Add the cooked rice , milk and raisins. Heat until mixture begins to bubble but do not bring to a full boil. Reduce heat and simmer, stirring occasionally until pudding thickens, about 15 mins. Sprinkle with toppings and serve.
GLUTEN-FREE CREAMY BREAKFAST RICE PUDDING
This was something I came up with this morning, because I was tired of nut/seed granola and cold milk. It turned out delicious! For a lower sugar content, try using a packet of stevia in place of the agave nectar. You could also substitute almond milk or even water for the milk.
Provided by Jainene
Categories Breakfast
Time 5m
Yield 1 bowl, 1 serving(s)
Number Of Ingredients 10
Steps:
- Heat butter and rice in a small saucepan over medium-low heat for about 30 seconds.
- Add milk and stir to mix, then add ground flaxseed and stir to mix for about 30 seconds.
- As the mixture begins to heat up, add the dried cranberries, the agave nectar and the fruit spread. Mix well.
- Allow the pudding to heat through until the rice and flaxseed have absorbed the milk. The mixture will become thick and creamy.
- Remove the pan from heat, scoop pudding into a bowl, and garnish with almonds, pumpkin seed kernels, and plain yogurt to taste.
- Feel free to substitute raisins for dried cranberries or other nuts/seeds for the topping. This would also be good with strawberry or blackberry fruit spread.
Nutrition Facts : Calories 266.4, Fat 14.2, SaturatedFat 5.4, Cholesterol 24.6, Sodium 82.8, Carbohydrate 27.9, Fiber 4.7, Sugar 2.6, Protein 8
RICE AND RAISIN BREAKFAST PUDDING
A good use for leftover rice. Can be served hot or cold.
Provided by Jessie
Categories 100+ Breakfast and Brunch Recipes Cereals
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Combine rice, soy milk, raisins, almonds, maple syrup, cinnamon, and cardamom in a saucepan; bring to a boil over medium-high heat. Reduce heat to low and simmer, stirring frequently to prevent scorching, until thickened, 5 to 8 minutes. Spoon into 4 bowls.
Nutrition Facts : Calories 405.9 calories, Carbohydrate 68.9 g, Fat 11.6 g, Fiber 6.1 g, Protein 10.2 g, SaturatedFat 1.1 g, Sodium 42.3 mg, Sugar 26.2 g
Tips:
- Choose the right rice. Short-grain rice, such as Arborio or Carnaroli, is best for rice pudding because it absorbs more liquid and becomes creamy.
- Cook the rice properly. Be sure to cook the rice according to the package directions before adding it to the milk.
- Use whole milk or half-and-half. This will make the rice pudding richer and creamier.
- Sweeten the rice pudding to taste. You can use sugar, honey, or maple syrup.
- Add your favorite flavorings. Common flavorings for rice pudding include vanilla, cinnamon, nutmeg, and raisins.
- Cook the rice pudding slowly and stir it frequently. This will prevent the rice from sticking to the bottom of the pan and burning.
- Let the rice pudding cool before serving. This will allow the flavors to develop and the pudding to thicken.
Conclusion:
Rice pudding is a delicious and versatile dessert that can be enjoyed for breakfast, lunch, or dinner. It is also a great way to use up leftover rice. With so many different variations, there is sure to be a rice pudding recipe that everyone will love. So next time you are looking for a sweet and satisfying treat, give rice pudding a try.
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